Apparently cupcakes are in vogue right now. And why not? They're fun, sweet, and remind us of childhood. If you love pina coladas, you'll love this recipe! Enjoy!
Ingredients;
1 stick unsalted butter, melted and cooled
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 large eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup crushed pineapple
1/3 cup shredded coconut
1/3 cup pineapple juice
1 tablespoon rum
2 teaspoon vanilla
3 large eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup crushed pineapple
1/3 cup shredded coconut
Directions:
- Preheat the oven to 350°F and line the cupcake pans with liners.
- At medium speed, beat together the melted butter, pineapple juice, rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Mixer should be on low speed. Fold in the pineapple and coconut.
- Fill the cupcake liners three-quarters full and bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
3 cups confectioners’ sugar
1/2 cup unsalted butter at room temperature
2 teaspoons vanilla extract
2 tablespoons milk
1/2 cup unsalted butter at room temperature
2 teaspoons vanilla extract
2 tablespoons milk
- Slowly add sugar to the softened butter and cream together with an electric mixer.
- Stir in the vanilla and milk and beat until a smooth spreading consistency. If you need more milk or sugar, add gradually.
No-Bake Almond Bark Cookies Recipe
Surprise Mint Cookies Recipe